Put that on the list.

Best Turkey Sliders Eva!

2012-03-08T17:13:00.016-08:00

These are the only turkey burgers I've ever been able to eat, and they are amazing.

I got this recipe for burgers when I was doing the Biggest Loser on-line diet. I saved my favorites and eat them regularly.

When I found the little mini whole wheat Sandwich Thins, I got the idea to make sliders, which makes you feel like you're getting twice as much.

These little beauties only have 56 calories per slider, and 50 calories per whole wheat Sandwich Thin mini. For those of you following along, that's TWO sliders, fully loaded, with fixins, for 212 calories!

I don't bother counting lettuce, tomato & salsa. There's so little of it here, and the calorie counts would be so small, its' a waste of time in my opinion. If you're a real stickler for those sort of things, I suppose you can look it up. My time is too valuable to waste looking up lettuce calories, I'm assuming yours is too.

Here's what you'll need:

8 oz. ground turkey

1/2 cup chopped fresh cilantro

1/2 cup bread crumbs

3 tbsp. Dijon mustard

1 egg, large, beaten

dash of salt

Ground pepper, to taste

Combine all ingredients in a large bowl, and mix well.

Divide first into four sections, then make two sliders from each section.

At my house we only need a total of 4 for dinner, but I make a double batch and put 4 sliders per snack size Ziploc, separated with parchment paper.

I also put 4 Sandwich Thins Mini in a Zip lock so they'll be fresh when I need them.

Place burger on an oiled grate or frill over medium heat until they reach an internal temperature of 165F.

I love the way these brown up. That's one of the things I've never liked about turkey burgers, they never look done so I end up over cooking them and drying them out.

Okay, now we can get to building our sliders.

I toast the Sandwich Thins first, don't separate them until after you toast them... put them in the toaster whole.

I like to put some lettuce on the bottom, it keeps the bottom bun from getting too soggy.

Salsa takes the place of mayonnaise or mustard. It's low calorie, no fat, and what goes better with cilantro than salsa?

Top the salsa with a fresh slice of tomato... mmmmmm... I'm getting hungry all over again....

A few more leaves of lettuce. I love the crunch. Romaine is technically nutritionally better for you, but... at the end of the day, iceberg was on sale.

And here we have the finished sliders!

Yes, I did slide some extra tomato in there, I had extra, what are you gonna do? It's not like it's cheese or something.

Enjoy!!

My Favorite Fruit (and spinach) Smoothie

2012-02-29T11:22:00.039-08:00

This makes 2 servings, a 24 oz. & a 16 oz. size. I usually drink the larger one for breakfast, and stash the other one in the fridge for a snack later in the day.

What I like most about this smoothie (besides the taste) is you can prep and stuff everything in a blender the night before and store it unlblended in the refrigerator, then in the morning just pop it on the base and you've got a smoothie for the road in less time than it takes to brew a cup of coffee.

Here's the calorie counts so you can customize and add up your total.

5 strawberries = 30

1 medium banana = 105

1 large kiwi = 56

1 naval orange = 69

1 cup organic baby spinach = 7

1 tbsp flax oil (highest lignans) = 110

1/2 cup 0%fat Greek yogurt = 70

Just blend it all together until smooth, and you're done!

If you drink this entire shake (which I sometimes do) it's a hefty amount of calories (total = 447 calories) for a liquid meal, but I'm okay with that because of the following:

1. It's first thing in the morning and I have all day to burn it off.

2. It's a drink, so it's easy to take in the car with you in the morning, which cuts down on "I don't have time for breakfast".

3. I get my fruits & veggies in for the day so I can check that off the list of things to think about.

4. I get the benefits of flax oil, and I sneak the innards of an MSM capsule in there too, which helps my hips and knees when I get on a regular workout routine.

If your smoothie is too thick, add a little bit of water... NOT juice because that will add more sugar.

If you like a thicker milkshake consistency throw a few ice cubes in.

Enjoy! Get fit, get healthy, be happy!

Bacon Asparagus Bundles

2012-02-27T17:08:00.015-08:00

Anything... I mean anything wrapped in bacon is okay in my book!

I meant this to be a side dish, but the next time I make them they will be the entree.

I had green bean bundles at my cousin Karen's wedding, and thought they were amazing, but being a huge fan of asparagus, I've been excited to try these. I wish I hadn't waited so long.

Peak season for asparagus in the U.S. is April & May, and peak season for bacon is all day, every day, all the time, forever and ever, Amen.

I didn't really measure anything, but here's what I did: Pre-heat oven to 425

1 lb. asparagus

8 strips bacon (approximately)

olive oil

brown sugar (about a handful)

salt & fresh cracked pepper

Bend the bottom half of one asparagus stalk until it snaps at it's natural breaking point. Don't freak out if it's almost half, the bottom piece will taste woody, trust me, throw it away.

Once you've done this with one stalk, cut the rest at the same point.

I placed the asparagus in a large bowl, drizzled with olive oil, brown sugar and a sprinkle of sea salt.

Then wrap about 5 to 6 stalks in a slice of bacon, and place them on a lined baking sheet.

A few turns of fresh cracked pepper, and pop them into the oven.

Bake for 15 minutes, turn the bundles and bake for 15 more minutes.

I took them out of the oven and put them on a paper towel to soak up excess oils, then onto the serving dish.

This recipe is the perfect balance of good & evil. So delicious! I hope you enjoy it as much as I did.

Steak & Cheese

2012-02-23T08:23:00.068-08:00

This is one of my ALL time favs!

I just can'te eat it too often because, well... because these hips don't lie.

In Philadelpia they call these "cheese steaks", but they also make them very differently, so in my mind, this is an entirely different sandwich.

Side dish: Baked Onion Rings

Here's all you'll need for this one:

Sub rolls (toast them)
Mayonnaise (yes, I used light for this)
Hoagie spread
Lettuce
Tomato
Onion
Cheese (your favorite will do just fine)

My sister Heather turned me on to shredded lettuce for the ultimate steak and cheese. She said "I don't know why, but it completely changed everything." She was RIGHT!

Heather has the luxury of a Super Wal-Mart around the corner from her house, I have nothing around the corner, so off to Publix I went in search of bagged shredded lettuce.

I found it, but not at the Wal-Mart price. It was $2.19 a bag, or I could get a head of iceberg lettuce and shred it myself for $1.49.

So... I shredded, washed, and threw it in the salad spinner, then into the fridge so it would be crisp for my sandwich. It came out perfectly, and I have enough lettuce left over for a salad. If I ever get around to making one of those again. I can't think about such nonsensical things when the aroma of steak and cheese is wafting through the air.

These little miracles will make you say "What is a Steak-Um again?" Another gem of steak and cheese knowledge from Heather.

Wal-Mart's brand is about $5.00 for a 16 oz box, but that's such a long drive.

I found Steak-Eze at Publix in a 14 oz box. I would never buy them at the normal price of $7.49, but they were on sale, and a coupon on the box... I now have a freezer full and I'm a happy girl.

You just pop them frozen onto a medium heat frying pan or grill, (no oil) and put a lid on them for 1 to 2 minutes per side.

then the magic starts to happen, they're starting to look more familiar now right?

Flip them and poke at them a little with your spatula, and they will begin to resemble what you've seen coming from your favorite sub shop.

Hoagie Spread. It's the only point of contention between my sister and I. I love it, she says okay, but not on my steak and cheese.

Just as well I suppose, since we looked everywhere while I was there last month, and you just can't get this in the San Diego area.

For me, there is nothing yummier than these pickled hot peppers mingling in with the mayonnaise.

This picture is just here because it makes my mouth water.

Mayo, and hoagie spread, together at last on a toasted roll. I do believe I could make a sandwich of just this.

Okay, my mouth is watering, and I'm smiling now. We can move on.

Sauteed onions. Another must for a perfect steak and cheese.

The very attentive might notice that there is a red onion in the picture of ingredients, and this is clearly not a red onion.

I remembered I had leftover sauteed onions from the avocado whipped potatoes with caramelized onions I made a few days ago, so I used those.

Oh... we're getting close. It's time to start assembling the masterpiece!

If you're using the Steak-Eze breakaway steask, this is two "steaks". The Wal-Mart brand steaks are bigger, and you only need one per sandwich.

What? I mentioned how much I loved onions right?

Plus, there was a ton left over, and I couldn't just let them go to waste.

And here you have it!

One of my all time favoire meals in the world.

Serve it up with these baked onion rings and you'll be the hero!

Baked Onion Rings

2012-02-22T16:12:00.041-08:00

Update: These are AWESOME cold too! Leftovers are still crunchy and delicious!

I have nothing against fried food, but at some point you have to dial it back a bit, at least on the side dish, so here's my solution.

When the aroma hits you, and your mouth waters, you will thank me. I won't be there, so I'll say it now.

You're welcome.

Get these things together:

1 large onion (any kind will do)

2 cups cornflakes

3/4 cup dried breadcrumbs

1 large egg

2/3 cup buttermilk

1/4 cup AP flour

1 large onion (any kind will do)

2 tbsp olive oil

I forgot to put the buttermilk in the picture of ingredients, because at the time, it was in the refrigerator, with onions soaking in it, but....

Remember these little cuties? I needed buttermilk for some cornbread I was making a few weeks ago, and I froze the leftover buttermilk in ice cube trays.

Last night I took about half of this quart sized bag of buttermilk cubes, and put them into a Rubbermaid container in the refrigerator to thaw.

I chose this container because it was large enough to put all the sliced onions in when the time comes, why dirty two containers right?

Time to slice the onions. Nobody's favorite thing, but since we have to do it anyway, lets get the most out of it shall we?

Slice the onion slightly more on the thick side, thicker than you would for sandwiches, keeping in mind you want them to retain their shape after being cooked, too thin and you'll get floppy rings.

Pop out the centers, they don't make good onion rings, but they won't go to waste....

I diced up the centers of the onion slices, and it yielded 1/2 cup of chopped onions that are now in my freezer, waiting for a recipe that needs them, and when it comes along I won't have to chop onions!

This is the container I thawed the buttermilk in. About an hour before I wanted to eat, I sliced up the onions and put them in the buttermilk to soak. In the fridge.

They aren't completely submerged in the buttermilk, so put the lid on and shake it around.

Remove the onion slices from the buttermilk, but don't discard it! Pile the onions up on a plate, they'll be the start of your assembly line in a few minutes.

Look how well the buttermilk sticks to the onion rings when you take them out!

This is what's going to give you that thick batter just like deep fried, but without the extra fat.

Preheat oven to 450 degrees.

Pour oil onto baking sheet, and put it in the oven for 2 minutes. When it comes out, tilt the baking sheet to evenly distribute the oil.

In a food processor or blender, combine corn flakes and bread crumbs, pulse until they are fine, and put them in a medium bowl.

In another medium bowl mix together the egg, buttermilk leftover from soaking, flour, salt & pepper, and any seasonings you choose, such as cayenne pepper, Old Bay, cumin, oregano, etc. It's going to look like there isn't enough of this, but I promise, it is enough.

Dredge the onions in the egg mixture, then the breading, then place on the baking sheet. Don't overlap or they'll be soggy.

Bake for 6 minutes, flip, bake 6 more minutes. That's it!

Grilled Reuben & Baked Sweet Potato Fries

2012-02-21T14:37:00.050-08:00

This is a match made in heaven. Cheesy, meaty, saucy goodness paired with well seasoned baked sweet potatoes. YUM!

Here's what you'll need:

Rye or pumpernickel bread

Corned beef

Swiss cheese

Sauerkraut

Thousand island dressing

Butter

I start by putting a little (a lot) of butter in a frying pan on medium heat, then begin building an open-faced sandwich.... meat, sauerkraut, dressing, then cheese. In that order. The order is important for it not to fall out on you when you flip it.

This is the way I find it easiest to transfer it all to the frying pan without loosing all the goodies.

Then you can top it with the other piece of bread and some more butter for when you flip it... CAREFULLY.

And this work of art -------->

is what you will end up with.

Next up, baked sweet potatoes.

Preheat your oven to 450 degrees.

All you need is a sweet potato, a tiny bit of olive oil, and whatever seasonings you want to use.

I prefer to keep the skin on my potatoes, you get more of the nutrients that way, plus let's face it, it's easier. Make SURE you wash AND DRY them well though, or the olive oil won't stick.

Slice the potato into strips, and place in a large bowl. Drizzle with olive oil, just enough to make them glisten, you don't want them swimming in it, they'll turn out soggy, and nobody wants that.

Next sprinkle with your seasonings and give them a toss. My favorite seasoning for sweet potatoes is sea salt and fresh rosemary... but... since I didn't have any rosemary I went Maryland style. Salt, a pinch of sugar, a few pinches of Old Bay and some black pepper.

Lay them on a baking sheet lined with parchment paper, making sure they don't overlap or touch... again, they'll be soggy.

Bake for 15 minutes, turn once, and bake for 15 more minutes. Done.

I "recycle" my paper grocery bags for baked french fries. Just rip off a strip, wrap it in a cup shape, and fold up the end... Wha-lah! Instant french fry cup.

Enjoy!

Tomato Basil Soup & Grilled Cheese

2012-02-20T17:24:00.035-08:00

This is a classic, and who doesn't love tomato soup right? Okay, confession time. I don't. In fact, I hate it.

Tomato soup has always grossed me out. It feels to me like slurping up a bowl of ketchup, but I always wanted to like it... because it makes everyone else so happy.

Tonight was the night! I can't wait to make it again with more add ins, the possibilities are endless!

Okay, grilled cheese. Yes, it's just a grilled cheese, but there are a zillion
ways to make one. I wanted to tie mine in with the tomato soup. This is what I used.

From there, it's a grilled cheese. You know what to do.

Now on to the tomato basil soup. Here's what you'll need:

1-28 oz can diced or crushed tomatoes
3 tablespoons tomato paste
1 tablespoon of sweetener of your choice, agave nectar, honey, maple syrup, etc....
basil (to taste)
2 cloves of garlic
2 tablespoons olive oil
1/4 cup whipping cream

Combine all ingredients except the cream in a blender, and puree.
Once blended, add cream and blend.

Transfer to a saucepan and heat slowly, being careful not to let it boil, the cream will scorch.

Here we have the finished product, and I'm happy to report that I now LOVE tomato soup, and you just can't go wrong with grilled cheese.

And BONUS! Look was was leftover for the freezer!

I don't see any reason why I can't freeze this, according to the ingredients. I'm going to give it a whirl, and when I thaw and reheat it, I'll let you know.

Sweetheart's Martini

2012-02-17T12:42:00.007-08:00

Valentine's Day is over, but it's still February, and it's Friday, so let's all have a cocktail!

Be warned though, these are so yummy and they will sneak up on you. Ask my sister, who was video chatting with me through the R & D last night.

She was there with me as I whipped out the first drink, (note that I said "first") and took pictures. Then we chatted while I sipped and we decided which pictures came out the best.

See the little red spots on top of the drink? I bought these eatable confetti hearts that I wanted to float on the top, they worked great when I tested them on a glass of water, not so great on vodka. I'm sure there is a science lesson in there somewhere. I'm also sure I don't care.

The confetti sunk to the bottom, which was okay, but it left these little red dots behind, so I wanted to make another one to get a better picture.

Off to the kitchen I went to make another drink... and forgot to take pictures. It went downhill from there, but the point is these drinks are delicious, and my sister had a good laugh at the show I put on for her.... dancing around my kitchen shaking the martini shaker while singing "shake it like a Polaroid picture".

Serves 2

6 ounces Godiva white chocolate liqueur
2 ounces Pinnacle whipped Cream vodka

Wet the rim of the glasses with the vodka and dip into red sugar.
Fill a cocktail shaker halfway with ice. Pour ingredients into the shaker, and shake for 20 seconds. Works best if you sing "shake it like a Polaroid picture" while doing this step.
Strain into glasses and enjoy!

White Bean & Avocado Wrap

2012-02-16T10:29:00.020-08:00

Just tried this dish for the first time and I'm so glad I did!

It was fast, inexpensive, healthy, AND will be a great dinner for those hot summer nights because there is no cooking involved!

Also qualifies for a vegetarian dish, possibly vegan as well, not sure if there are dairy products in the wraps.

I highly recommend you try this recipe...

Now, if only someone would bring me a margarita I'd be set!

Ingredients:

2 tablespoons apple cider venegar
1 tablespoon canola oil (I used olive oil)
2 tablespoons finely chopped canned chipotle chile in adobo sauce
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 - 15 oz can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp cheddar cheese
2 tablespoons minced red onion
4 - 8 to 10 inch whole-wheat wraps or tortillas

Directions:

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocados in another medium bowl with a potato masher or fork. Stir in cheese and onion.
To assemble the wraps, spread about 1/2 cup of the bean & avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage & carrot slaw. Roll up. Repeat with remaining ingredients.
Cut the wraps in half to serve.

Avocado Whipped Potatoes with Caramelized Onions

2012-02-15T09:25:00.010-08:00

These were pretty good, all things considered. It was not a good night in the kitchen for me and I was in an all around funk at the time.

They weren't bad, just didn't WOW me like I'd hoped. I'll have to try them again and see for sure, but after going to the trouble to make them, I figured I'd go ahead and put them up, and you can judge for yourselves.

Apparently I forgot the low fat sour cream at the grocery store... not sure how that happened, I distinctly remember taking time to choose which brand to get. Whatev, it was only 3 tbsp., I'll just use some greek yogurt. No greek yogurt. Ugh. I went with Half & Half, which made them too runny. Don't do that. Just sayin.

Also, by the times I was putting it all together I was so discombobulated, I forgot the Sriacha all together, so I stirred some in before putting the leftovers in the fridge.

Hopefully you'll have better luck than I did when you try these. They still sound delicious to me, like I said, just a bad night in the kitchen for me.

Ingredients:

2 lbs. Yukon gold potatoes
1 small yellow onion
3 tbsp butter
3 tbsp low-fat sour cream
4 cloves garlic (minced)
1/2 tbsp Sriacha sauce
1 tbsp black pepper
1-1/2 tsp salt
1-2 avocados

Instructions:

Bring a large pot of water to a boil, add the potatoes and let cook until soft (about 30 minutes).
While potatoes are boiling, heat 2 tsp butter in a large skillet. Reduce the heat to medium-low and add the onions, sauteing until they begin to soften (about 5 minutes). Note: Do not let the brown!
Reduce the heat to low, cover and let the onions caramelize, stirring occasionally (about 15 minutes).
When the potatoes are soft, add the remaining 1 tbsp butter, 3 tbsp sour cream, garlic, Sriacha, salt and pepper and whip with a whisk or hand mixer until smooth (about 2 minutes).
Add the avocado slices a few at a time, continuing to whip, until you have your desired color and flavor.
Top with caramelized onions to serve.

Chocolate Martini

2012-02-13T19:03:00.005-08:00

Oh yeah. Come to Momma. Godiva and vodka together at last. Happy Valentine's Day to me. Ummm, oh... and you too. <3

1-1/2 shots Godiva white chocolate
1-1/2 shots creme de cacao
1/2 shot vodka
2-1/2 shots half & half
Chocolate syrup
1 chocolate truffle for pretties

Twirl the chilled glass as you slowly pour the chocolate syrup in.
Mix all ingredients together in a shaker with ice.
Heat a butter knife blade and slowly press it into the truffle to attach to the rim of the glass.

Red Velvet Whoopie Pies

2012-02-13T17:29:00.005-08:00

My sister Heather in California made these tonight for her daughters.

I think they came out really cool. She thinks they look... like... well... use your imagination.

She did say the filling will make you want to point the pastry bag right at your mouth and squeeze.

We thought you might enjoy whipping out some whoopie pies for Valentines's Day. Enjoy!

Red Velvet Whoopie Pies

Ingredients:

For the cookies:

2 cups all-purpose flour

2 tbsp. cocoa powder

½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 cup light brown sugar, packed

1 large egg

1 tsp. vanilla extract

½ cup buttermilk, at room temperature

1 oz. red food coloring

For the frosting:

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract

2½ cups confectioners' sugar, sifted

Directions:

Preheat the oven to 375˚ F. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

I Heart Pizza for Valentine's Day

2012-02-13T16:07:00.004-08:00

I LOVE YOU pizza for Valentine's Day!

Cheesy... huh? Wow, that was corny even for me.

This one is another quick and easy...

store bought dough
pizza sauce in a jar
mozzarella cheese
sandwich size pepperonis (I used kitchen scissors to cut them into the shape of hearts)

Preheat oven to 400 degrees.
Set the dough out on the counter in the bag for one hour to rest.
Flour the counter, and get to rollin' that dough.
Have fun. This is an important step. If you don't have fun making a pizza it will reflect in the taste. Try playing pizza man and throw it in the air, but be really careful not to drop it.
Sauce it, cheese it, cut the pepperonis and put your designer touch on your pie.
Bake for 20 minutes.

We all have loved ones in our lives. Why not share some fun food with them for Valentine's Day? Food that makes everyone smile. PIZZA!

While sharing this pizza with my 101 year old Grandmother, she told me the story of the first time she ever heard of pizza.

She was a young adult, still living at home with her family in Fall River, MA. A letter came from her sister Helen who lived in Long Island, NY. Helen told her about her daughter walking an hour to get this thing that was all the rage called pizza pie.

Seems strange, I just assumed pizza has been around forever. I was certain the dinosaurs dined on it, but no. The first pizzeria in NYC was Lombardi's, licensed in 1905. It was many years before this amazing food became mainstream for the rest of the country.

So, armed with your new found pizza trivia knowledge, go enjoy a little slice of love. Happy Valentine's Day!!

Creamy Avocado Pasta

2012-02-12T17:07:00.002-08:00

I think this might just be the most delicious meal I've ever made, and it took all of 15 minutes!

Delicious, quick, healthy, AND inexpensive... is there anything missing? That was a rhetorical question folks... the answer is no.

I will be making this meal every time avocados are on sale.

Thank you for the inspiration Jo! Might I add great timing too, organic avocados are on sale at my favorite local produce spot (Ward's Supermarket for you locals) for $1.29 each, same price as the regular ones. I love when that happens.

You will swear there is cream in this recipe... but nope. All the ingredients <-----are right there!

Here is all you'll need:

1 medium avocado
1/2 lemon, juiced
1, 2, or 3 garlic cloves, you're choice. I can't get enough of the garlicky stuff!
1/2 tsp. kosher salt, or to taste
1/4 cup fresh basil
2 tbsp. organic extra virgin olive oil
2 servings of pasta, chef's choice (I used whole grain. A girl needs her fiber ya know.)
Freshly ground black pepper, to taste

In the time it takes your pasta to cook, you'll have the sauce ready, so start with putting a pot of water on the stove to boil. Add a little salt (for taste) and olive oil (to keep the noodles from sticking).

Next, get to saucin' with your food processor.... which btw, I don't own, so I used my blender.

Process/blend until smooth: garlic cloves, lemon juice, and olive oil.

Once smooth, add: avocado, basil, and salt. Blend until smooth.

When pasta is done cooking, drain and place in a bowl. Pour sauce on top and toss until pasta is fully coated.

Garnish with lemon zest if you like, and black pepper. Also, I felt inspired at the end and shaved a little bit of Parmesan I had in the fridge on the top.

That's it! You're going to LOVE this dish. When you try it, please come back and tell me what you think.

Enjoy!

Good Ole Tomato Sandwich

2012-02-10T16:48:00.003-08:00

Ahhhh.... vine ripe tomatoes. Is there anything that makes me happier? Well, frankly yes. But that's a different blog.

There are so many foods I miss from my years in Maryland, and if I ever leave Florida it will be the tomatoes I miss most.

What could be easier?

Toast up the bread...

Spread some mayonnaise (Hellman's is the only mayo for me)...

Slice one of those big red beautiful vine ripe tomatoes...

Sprinkle with some sea salt and fresh cracked black pepper and...

Here you have your masterpiece!

Not gourmet, but a favorite for sure.

Leftover buttermilk?

2012-02-10T13:46:00.002-08:00

YES! You can freeze buttermilk!

No recipe here, just a tip. Maybe I'm a little more excited about this than I should be, but you have no idea how much buttermilk has gone down my sink because I just didn't know.

I bought buttermilk for my cornbread muffins, but the smallest amount they had in the store was a quart, and I only needed 1/2 a cup.

I did some research and found that you CAN freeze buttermilk.

I'm guessing I'm only going to need 1/2 cup or so at a time, so I poured mine into ice cube trays to freeze them so I can take out as much or little as I need.

Here's everything you ever wanted to know about buttermilk, and then some.

Buttermilk will last up to 2 weeks due to its high acidity level, although it's best the first week.
Once opened, it should be used within a week for drinking, but will be fine for baking even after the expiration date.
Like milk, buttermilk can be frozen up to 3 months, but it is not recommended for drinking once frozen and thawed because it tends to separate.
To thaw, let buttermilk sit in the refrigerator and be sure to mix it well to reincorporate the solids with the liquids.

Caprese Salad

2012-02-08T17:55:00.003-08:00

This dish isn't exactly rocket science, but it sure is fun to look at huh?

I'm drooling already.

In the beginning of summer, when the tomatoes are so perfect here in Florida, and it's not too hot for the basil yet, I probably eat this for dinner twice a week.

tomatoes
fresh buffalo mozzarella
fresh basil
GOOD olive oil (organic first cold press)
salt & pepper

Layer it up and dig in! No heating up the house with cooking, and goes perfectly with a glass of red wine.... or a martini for that matter.

Chicken Wing Cupcakes

2012-02-08T16:34:00.001-08:00

Yes, I said chicken wing cupcakes... but it's not quite as disgusting as it sounds. Let me explain.

It's a cornbread muffin in the shape of a cupcake, topped with some blue cheese "icing", and topped with this wondrously slippery spicy hot wing.

I have always lined the baking sheet with foil, but that was more for easy clean up. This time I tried a piece of parchment paper over the foil. Turns out to the best non-stick stuff ever! You don't loose "the good part" when you flip the wings over.

CHICKEN WINGS-

12 wings

1 beer

salt & pepper to taste

wing sauce

boil wings in beer for 10 minutes. It takes a lot of the fat out and gives them a great flavor
line a baking sheet with foil, then a piece of parchment paper
lay the wings out, brush with oil, and salt and pepper.
Bake at 350 F for 20 minutes, flip and bake 20 minutes longer

CORNBREAD-

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1 cup sour cream

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 degrees F
Melt butter in large saucepan. Remove from heat and stir in sugar.
Quickly add eggs and beat until well blended.
Combine buttermilk, sour cream and baking soda and stir into mixture in pan.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

ICING-

One block cream cheese

1/4 cup blue cheese crumbles

1 tsp. lemon juice

soften in microwave for about 30 seconds.
Mix with beaters until fluffy.
Scoop into a Ziploc or pastry bag.

Pumpkin Pie Martinis

2012-02-08T15:51:00.004-08:00

I made these as a pre-Thanksgiving treat for all the ladies in the kitchen, hey we earned it!

They are super simple to make, and really delicious!

Ingredients:

1 graham cracker, crushed

1 tablespoon honey

1/3 cup milk

2 tablespoons pumpkin puree

3/4 (1.5 fluid ounce) jigger vanilla flavored vodka

1/2 (1.5 fluid ounce) jigger creme de cacao

1 pinch pumpkin pie spice

1 cup crushed ice

Directions:

Place graham cracker crumbs in a shallow dish. Coat rim of martini glass with honey, and dip into graham cracker crumbs to coat.
Combine milk and pumpkin puree in a cocktail shaker, and shake to combine.
Pour in vodka and creme de cacao, and add ice. Shake well, and then strain into prepared martini glass.
Garnish with a sprinkle of pumpkin pie spice.

Shelly's Maryland Style Jalapeno Poppers

2012-02-08T11:54:00.003-08:00

Next time I make these, I'll add in some crab meat. I just didn't have any on hand at the time. They were delicious!!

10 Jalapeno peppers

10 strips of thin sliced bacon

4 oz. cream cheese (1/2 a block)

1/2 cup shredded cheddar cheese

1/2 cup shredded parmesan cheese

1/4 cup finely minced onion

1/2 tablespoon Old Bay Seasoning (A true gift from the Gods!)

2 tablespoons horseradish barbecue sauce

Preheat oven to 350.
Lightly grease baking sheet and set aside.
Wash the peppers, then lay them down to find their natural resting spot, so you can be sure to slice on the top, and the opening won't roll to the bottom when they're stuffed.
Slice from stem to point, clean all the seeds out.
Mix all other ingredients except bacon, and barbecue sauce, fill peppers. (Don't overfill, they barely need to be full. You should be able to close the pepper completely once stuffed.)
Wrap each pepper in bacon and place on baking sheet. Most recipes I read said 1/2 strip of bacon per pepper. Pssshhhht. Balls to the wall. Bring on the bacon!
Brush each pepper lightly with barbecue sauce.
Bake for 30 minutes, or until bacon is done. I cranked it up to 425 for 5 minutes at the end just to get 'em crispy.

Shelly's No Beans About It Chili

2012-02-08T11:13:00.005-08:00

Being my first ever blog entry, this is bound to get better, but you have to start somewhere right? That being said, here we go...

I made my Chicken Wing Cupcakes for the Superbowl last week, and had WAY too many cornbread "cupcakes" left, so I decided to make some chili so we could eat them up before they went bad.

I don't care for beans in my chili, but by all means take this recipe and make it your own.

I usually push the cornbread muffin down into the middle of the chili, which makes it a full bowl, but I wanted you to be able to see the muffin.

**Note the vintage spoon. This was one of a set from my Grandmother's house, that I grew up eating with, and so did my father**

Instructions:

Brown the following together, then drain and add to tomato mixture below:

1 lb. ground beef
1/2 lb. mild sausage
1 large onion
Worsterchire sauce
tablespoon of Montreal seasoning

Throw these in a large stock pot:

5 large fresh tomatoes (diced)
1 can Delmonte garlic & onion diced tomatoes
1 can Delmonte onion & green pepper diced tomatoes
1 jalapeno pepper diced (seeded if you don't want too much heat)
3 garlic cloves (I like to leave mine whole)
1 tbsp. salt
fresh cracked black pepper (to taste, but remember the jalapeno is in there)
2 bay leaves
1 tbsp. chili powder
1 tsp. garlic powder
1 tbsp. mustard seed
4 shakes of cinnamon (I keep mine in a shaker, don't know how much 1 shake equals)
2 tbsp. grape jelly (I know, but trust me... just do it)
1 tbsp. cumin
1/2 tbsp. basil
1/2 tbsp. oregano

Simmer.... for as long as you can stand it. I like about 2 hours.

Serve over rice or pasta, garnish wtih whatever you like... sour cream, chives, and/or cheese.